Ingredients
Scale
- 2 cups boneless skinless chicken breasts
- 2.5 cups shredded Monterey Jack cheese
- 5 ounces cream cheese
- 3 tablespoons butter
- 3 tablespoons flour
- 1 tablespoon taco seasoning
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounces canned diced green chilies
- 10 soft flour tortillas
Instructions
- Cook chicken using your preferred method and shred it.
- Preheat oven to 350°F (175°C) and grease a 9×13 baking dish.
- In a mixing bowl, combine shredded chicken, cream cheese, garlic powder, and 3/4 cup of cheese.
- In a saucepan, melt butter; stir in flour and taco seasoning. Gradually whisk in chicken broth until smooth. Add remaining cheese, sour cream, and diced green chilies.
- Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the baking dish.
- Pour sauce over enchiladas, top with remaining cheese, and bake for 22 minutes. Broil for an additional 3 minutes for a golden finish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (approximately 180g)
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 90mg